Mushrooms and Sliced Chicken

Presented by Novi Imelda

Ingredients

Marinade

1 boneless skinless chicken breast (or 2 chicken thighs), 225 g

1/4 teaspoon salt

1 teaspoon corn starch

Sauce

1/4 cup chicken broth

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon chicken stock

1 teaspoon corn starch

Stir-fry

2 tablespoons peanut oil (or vegetable oil)

2 cloves garlic, minced

2 green onions, sliced (reserve some green of the green part for garnish)

1 carrot, sliced

225 g white mushrooms, sliced

1 cup snow peas, tough ends, and strings removed

1 cup bamboo shoots, sliced and drained thoroughly

1 cup water chestnuts, sliced and drained thoroughly

Instructions

Slice chicken against the grain into 1/2 cm pieces. Transfer into a medium-sized bowl. Add salt and the corn starch. Gently mix by hand to coat the chicken evenly.

Combine all the sauce ingredients into a small bowl. Mix well and set aside.

Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add chicken and spread into a single layer. Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly browned and the inside is still a little pink. Transfer chicken to a plate.

Add the remaining 1 tablespoon of oil, garlic, and green onion into the skillet. Stir a few times to release fragrance.

Add carrot and mushrooms. Cook until it starts to get tender and the liquid from the mushrooms has fully evaporated, 3 minutes or so.

Add snow peas, bamboo shoots, and water chestnuts. Cook for 1 minute.

Stir the sauce again to let the cornstarch dissolve completely. Pour into the pan. Add back chicken. Stir until the sauce thickens.

Transfer everything to a serving plate immediately and garnish with the green part of the green onion. Serve hot over steamed rice or by itself.